Chicken and Roast Capsicum Pesto with Kumara Salad

Chicken and Roast Capsicum Pesto with Kumara Salad

Ready in 30 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, March 24, 2019.



  • 200g kumara, diced 2cm
  • 1 capsicum, diced 2cm
  • 1 carrot, diced 2cm
  • 1/2 pack baby spinach


  • 75g yoghurt
  • 1 pack sundried tomato dressing
  • 1/4 red onion, finely diced


  • 1 pack lean chicken breasts

To Serve

  • 1 pack roast capsicum pesto
  • 1/2 bunch coriander, chopped


  1. Preheat oven to 220°C
  2. Prep & cook veggies. Toss kumara, capsicum and carrot on a lined oven tray with 1/2 tsp oil and a pinch of salt. Roast for 22 minutes, until tender.
  3. Prep dressing. In a large bowl, mix together yoghurt, sundried tomato dressing and onion.
  4. Prep & cook chicken. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally.
  5. When veggies have 15 minutes cook time remaining, heat 1/2 tsp oil in a fry-pan on medium-high heat. Season chicken and cook for about 5 minutes each side (depending on thickness), or until cooked through. Rest, covered.
  6. Finish salad. Add all veggies to bowl with dressing. Toss well to combine and season.
  7. Slice chicken thinly, reserving any resting juices.
  8. Serve salad topped with chicken, resting juices, pesto and coriander.

Nutritional Information

Energy 1831 kj
438 kcal
Protein 36.3g
Carbohydrate 28.0g
Fat 18.9g